Ingredients35 m servings
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
- Meanwhile, in a large salad bowl, combine mayonnaise, sour cream, mustard, celery seed, salt and pepper; mix well. Cut potatoes into cubes. Add to mayonnaise mixture and toss to coat. Add remaining ingredients; mix well. Cover and refrigerate for at least 2 hours.
ReviewsRead all reviews 5
I'm extremely picky about potato salad, to say the least, but my husband and I both LOVED this! I really like to add in a little sweetness by frying up the ham cubes with a little brown sugar. M...
Took this potato salad on a picnic to the Great Smoky Mountains National Park with my family and all of them thought it was great. I will make this dish again.
Been waiting a while to leave this cause I didn't want the first review to be a three. But I didn't think it was terribly exciting. It wasn't dry exactly, but pushing it, and a bit boring. It...